Le Chêne French Cuisine Menu

(3) shrimps w/white wine, garlic butter and herbs with a touch of paprika

Sautéed onions in rich beef broth w/bread and Swiss cheese gratin

Served on a cream dill sauce.

Brie in a crust served with sliced apples

Mushroom caps filled with diced tomatoes, spiced with herbs and topped with garlic butter baked in oven

Stuffed ravioli with lobster and herbs

Cold beef tongue served with vinaigrette dressing, chopped gerkins, capers, and shallots

Homemade with duck, pork, Le Chene's special seasoning; served with onion compote and gerkins

Pan sautéed filet mignon served on a crouton and topped with a rich Roquefort sauce

Veal shank braised with onion, garlic, herbs, diced tomatoes, white wine and veal stock

Pan sautéed New York with red wine, shallots and herb butter melting on top

Tips of the tenderloin diced and sautéed with mushrooms, veal stock and topped with béarnaise sauce

Pieces of beef marinated in a red wine sauce with vegetables, braised until tender, served with mushrooms

Pan sautéed buffalo rib eye, oyster mushrooms, veal stock and a touch of garlic butter

Chops of California lamb, pan sautéed finished with garlic, veal stock and garlic butter

Tenderloin veal medallions served with veal stock, mushrooms and cream sauce

Sliced loin medallions with a meat poivrade reduction

Sliced sweetbreads sautéed with shallots, morels, flambéed with cognac, veal stock and cream

Pan sautéed calf liver with shallots and veal stock

pieces of rabbit, stewed in a white wine and finished with a touch of mustard

Boneless, skinless breast with pieces of lobster and lobster cream sauce

Sliced chicken breast sautéed with garlic, veal stock, broccoli and pasta

Pan sautéed frog legs, veal stock, lemon and garlic butter

Peking duck roasted crisp garnished with orange wedges, rind and slices with orange liqueur and sweet and sour orange sauce

Peking duck roasted crisp sautéed and flambéed, green peppercorns with veal stock and cream

Peking duck roasted crisp with sweet and sour orange sauce, amaretto liquor and almonds

Peking duck roasted crisp with cranberries and sweet and sour orange sauce

*price subject to market

*price subject to market

*price subject to market - Sautéed lobster pieces, flambéed with a julienne of vegetables, mushrooms and shitakes, lobster sauce and cream served on a bed of pasta

*price subject to market - Sautéed lobster pieces, flambéed with mushrooms and shitakes, lobster sauce and cream in a bed of rice au gratin.

Shrimp with white wine, garlic butter and herbs with a touch of paprika

Shrimp sautéed with a touch of garlic, flambéed with cream of sherry and cream reduction

Sautéed, flambéed with Pernod (Licorice French Liquor), dill, tomato sauce and cream served in a bed of pasta

Pan sautéed with lemon and butter

Pan sautéed with butter, lemon and capers

Sautéed, dice of shrimp, scallops, clams, calamari and mushrooms in a white wine Beurre Blanc sauce

Poached orange roughy filet with mushrooms, bay shrimps, lobster sauce and cream

Poached slice of salmon served in a pastry shell with spinach and Beurre Blanc sauce

Calamari steaks sautéed in a veal stock with garlic sauce and lemon

Pan sautéed and finished w/butter and lemon

sautéed with butter and almonds

sautéed with butter and almonds

(with orange liqueur)

White chocolate custard on a bed of dark chocolate sauce

White chocolate mousse cake on a bed of strawberry sauce

French vanilla ice cream, two peach halves, strawberry sauce, and whipped cream

Coffee ice cream layered with coffee liqueur topped with whipped cream

Lemon Tarte

Flakey pastry topped with French vanilla ice cream and fresh strawberries with whipped cream

Served on a bed of vanilla sauce topped with dark chocolate

French vanilla ice cream, two pear halves, chocolate sauce and whipped cream

Baked meringue with coffee iced cream, pear half, topped with coffee caramel and whipped cream

(plain or blueberry)

Scoop of vanilla ice cream with a puff pastry stuffed with ice cream, hot chocolate sauce, and sliced almonds